This is the quote famously attributed to a French monk called Dom Perignon when he first tasted the sparkling splendour that we now know as Champagne and which many believe to be the moment that bubbles were born. However, whilst Perignon is important to the world of fizz, he wasn't the creator.
Effervescence in wine has been written about since the Ancient Greeks and Romans although back then they thought it was to do with the Luna cycle and the spirit world, but in 'relatively' modern history the purposeful making of sparkling wine did start in France just not where you would imagine.
The oldest recorded sparkling wine is Blanquette de Limoux (roughly translated as white of Limoux) based on the Mauzac grape, invented by Benedictine Monks in the Abbey of Saint-Hilaire, near Carcassonne in 1531. It would seem that those monks just love a glass or two of sparkly stuff!
They achieved this by bottling the wine before the initial fermentation had ended, referred to now as the rural or ancestral method.
Fast forward a century and an English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation 6 years before Dom Pérignon set foot in the Abbey of Hautville and almost 40 years before it was claimed that the famed Benedictine monk invented Champagne! Merret even presented a paper at the Royal Society in 1662 describing what is now called methode champenoise or should that really be methode anglais? Either way I was lucky enough to try lots of it on my recent adventures to Bollinger and Veuve Clicquot.